This coffee offers you an explosion of exotic aromas of banana, mango, pineapple and cocoa. The cup has playful tropical acids, exceptional sweetness and a long aftertaste. Crazy good coffee. Danilo is the second generation of coffee growers in Colombia who, after his father Gilbert Perez, decided to process naturally processed coffee in the Garzon region of Huila three years ago. During this time, the FNC did not allow the export of naturally processed coffee, and there was not much information available in Colombia about the natural processing process. Despite the difficult years, Danilo joined the exporter Cofinet in 2018, where he learned how to ferment coffee anaerobically and process it naturally. Today, Danilo produces one of the most exotic cups of coffee in Colombia with a special natural anaerobic fermentation of 200 hours. This coffee is subjected to 50 hours of dry anaerobic fermentation, which is later placed in Grainpro bags for 70 hours, keeping the temperature below 22 degrees Celsius by placing the coffee in a water tank. Later, the coffee cherries are placed on raised beds until they reach 18% moisture content. The coffee is then placed back in Grainpro bags for 70 hours and allowed to dry at 40 degrees Celsius on raised beds until the coffee reaches 10.5% moisture content. in total, the fermentation process takes almost 200 hours.